• 2-8 oz fresh/frozen spinach packages (boiled & chopped)
• 2 cups chopped green onions
• 1/4 lb bacon finely chopped
• 2 tbsp Herbsaint absinthe liqueur
  
• 1 tbsp minced garlic
• 2 oz Herbsaint
• 1 cup celery
• 1/4 lb butter (unsalted)
• 1-2 oz can anchovies (chopped fine)
• 1/4 cup of parsley (finely chopped)
• salt, red, white & black pepper to taste
• 2 dozen oysters
• 2 tbsp chopped red bell pepper (optional)

Instructions:

1. In a medium saucepan over high heat cook bacon until brown and crispy
2. When crispy, add Herbsaint and simmer for 4 minutes
3. Turn down heat to low. Add all ingredients, stir well, cover, simmer until veggies are soft.
4. Shuck 2 dozen oysters, wash, then par boil them.
5. Rinse 2 dozen of the shells, put the oysters in, then cover completely with Rockefeller sauce.
6. Put rock salt in a large platter, place oysters and Rockefeller on top, then bake at 350 degrees for 10 minutes.

Bon Appetit!